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Chipotle Chicken Tacos

Chipotle Chicken Tacos

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1. In a large saucepan over medium heat, heat the oil

  • Chicken:
  • 2 Tbsp. canola or olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves crushed
  • 3/4 tsp. dried oregano freshly crumbled
  • 1/4 tsp. freshly ground black pepper
  • 1 cup chicken stock
  • 1 can whole tomatoes (14.5 ounces) , with juice
  • 1 lb. boneless skinless chicken thighs (or breasts if you prefer)
  • 2 chipotle peppers finely chopped
  • 1 cinnamon stick
  • 1 star anise
  • Salt
  • Tacos:
  • 12 corn tortillas
  • 1 cup grated jack cheese
  • 1 cup fresh cilantro washed, dried, and destemmed
  • 1 cup romaine lettuce washed, dried, and shredded
  • Sour cream
5/5 (1 Votes)

Apple Crisp

Apple Crisp

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Slice apples and arrange in buttered dish

  • 5 apples
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/4 cup orange juice
  • 1/4 cup butter
  • 1/4 cup flour
  • cinnamon
4/5 (1 Votes)

Salmon Salad

Salmon Salad

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In a large bowl, gently toss together the salmon and crushed hard-boiled eggs

  • 2 cups cooked, flaked salmon
  • 2 hard-boiled eggs, crushed
  • 1 red or green bell pepper, diced
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 cup chopped onions
  • 4 to 5 tablespoons mayonnaise, or enough to moisten
  • 1/4 teaspoon cayenne pepper, optional
  • Salt and pepper
  • 1/2 lemon, juiced
0/5 (0 Votes)

Bran Muffin

Bran Muffin

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Preheat oven to 400 degrees F Combine and stir well the All Bran and boiling water Let stand In another bowl, comb...

  • 4 1/2 cups Kellogg's Original All Bran
  • (DO NOT TRY FLAKES)
  • 1 1/3 cups boiling water
  • 3 cups buttermilk
  • 4 eggs
  • 3/4 cup canola oil
  • 3 3/4 cups flour
  • 2 1/4 cups sugar
  • 3 3/4 teaspoons baking soda
  • 3/4 teaspoon salt
0/5 (0 Votes)

Vegetarian "meatballs"

Vegetarian meatballs

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1 Mix ingredients together in order

  • 4 eggs, slightly beaten
  • 1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
  • 2 cups grated cheddar cheese
  • 3/4 cup chopped walnuts
  • 1 cup dry Italian style breadcrumbs
  • 2 (1 1/4 ounce) envelopes vegetarian broth (I use G.Washington brown broth)
4.4/5 (16 Votes)

Zug

Zug

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Blend, then spread the mixture on toast or use it as seasoning in anything from a stir fry to pasta dishes

  • 2 cups parsley (or cilantro)
  • 4 cloves of garlic
  • 3 hot peppers
  • 1/2 onion
  • 1/2 mango
  • salt and black pepper to taste
  • 1/3 cup olive oil
0/5 (0 Votes)

Mediterranea Salad

Mediterranea Salad

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In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat

  • 3 tablespoons extra-virgin olive oil, plus 1/4 cup
  • 2 cloves garlic, minced
  • 1 (1-pound) box Israeli couscous (or any small pasta)
  • 3 cups chicken stock
  • 2 lemons, juiced
  • 1 lemon, zested
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh mint leaves
  • 1/4 cup dried cranberries
  • 1/4 cup slivered almonds, toasted
0/5 (0 Votes)

Crawfish and Salmon Mousse with Tomato-Saffron Cream Sauce

Crawfish and Salmon Mousse with Tomato-Saffron Cream Sauce

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Preheat the oven to 350 degrees F

  • 1 tablespoon softened unsalted butter, plus 3 tablespoons butter, melted
  • 12 ounces cooked crawfish tails, chilled
  • 10 ounces boneless, skinless salmon fillet, cut into 1/2-inch cubes, chilled
  • 1/3 cup finely chopped shallots
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped dill
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon Essence, recipe follows
  • 3 large egg whites, chilled
  • 1 teaspoon salt
  • 1 cup cold heavy cream, plus 1 cup
  • 20 ounces baby spinach leaves, blanched and drained
  • Tomato-Saffron Cream Sauce, recipe follows
  • Fresh chives, garnish
  • Hot toast points, accompaniment
0/5 (0 Votes)

BASIC CREPES WITH COGNAC

BASIC CREPES WITH COGNAC

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For this basic crêpe recipe, sift flour, sugar, and salt

  • 7/8 cup flour
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 3 eggs
  • 1 teaspoon grated lemon rind (or a little grated vanilla bean)
  • 2 tablespoons cognac
  • 2 tablespoons melted butter
  • 1 1/2 cups milk
0/5 (0 Votes)

Shrimp Curry

Shrimp Curry

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Pulse onion and ginger in a food processor until finely chopped

  • 1 large onion, quartered
  • 1 (2-inch-long) piece fresh ginger, peeled
  • 1 teaspoon salt
  • 1/2 tablespoon sugar
  • 1/4 cup vegetable oil
  • 1 1/2 tablespoon curry powder (preferably Madras)
  • 1 to 2 fresh serrano chiles, halved lengthwise
  • 1/3 cup water
  • 1 (14-oz) can unsweetened coconut milk (not low fat)
  • 1 tablespoon fresh lime juice
  • 1 lb large shrimp in shell (21 to 25 per lb)
  • Accompaniment: cooked basmati rice
  • Garnish: lime wedges
4/5 (2 Votes)